This hearty and satisfying dish is perfect for a between-the-holidays weekend brunch, especially for the morning after a late-night party. The tasty and versatile mushroom sauce makes an excellent topping for many other dishes, from meats, poultry and seafood to mashed potatoes and biscuits.
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We’re happy to share in Oktoberfest by presenting this hearty dish with roots in traditional German cuisine. Sausage, beer and mushrooms figure prominently in German cookery and are three of our favorite food groups, so why not enjoy them all together? What sets this dish apart is the inclusion of dried mushrooms, simmered along with the sausages in dark beer and the liquid used in their reconstitution.
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This "from-scratch" pizza is guaranteed to thrill both mushroom lovers and pizza lovers in general (which includes just about the entire world).

What makes it TRIPLE wild mushroom? Well, we've added mushroom powder to the crust, dried mushrooms to the sauce and sauteed mushrooms on top. We've kept other, competing toppings to a minimum to allow all that wonderful mushroomy goodness to shine through.